Studies on lipid peroxidation in human disease: its modulation from the view point of food chemistry

脂类的氧化会产生脂类过氧化氢。通过对临床标本进行CL-HPLC和LC-MS/MS定量分析，结合细胞培养和动物实验进行功能评价，证实了生物脂质的氢过氧化作用导致细胞和组织的功能恶化。我们的结果还表明，体内的脂质过氧化氢会导致动脉硬化和痴呆等相关疾病。抗氧化的食物成分；维生素E，多酚，类胡萝卜素，抑制体内的脂肪氧化，作为抗衰老营养物质有用。

Oxidation of lipids generates lipid hydroperoxide. Through the quantitative analysis of clinical sample with CL-HPLC and LC-MS/MS, and using the functional assessment with cell culture study and animal study, we have proved that the hydroperoxidation of biological lipid results functional deterioration of cells and tissues. Our results also indicated the lipid hydroperoxide of body causes the related disorders like arteriosclerosis and dementia. Antioxidative food components; vitamin E, polyphenol, carotenoid, suppress lipid oxidation in vivo and are useful as antisenescence-nutrient.